Chef's special spring vegetable risotto is a creamy and flavorful dish featuring a mix of the season's best vegetables. Made with Arborio rice, vegetable stock, white wine, and parmesan cheese, the creamy risotto is filled with a verdant variety of vegetables including broccoli, peas, fava beans, asparagus, corn, plus fresh herbs like green onions and dill. A topping of whipped ricotta takes the dish over the top. The combination of textures and flavors is sure to delight the taste buds and make for one satisfying meal.
Nutritional facts
Protein
17g
Carbs
82g
Calories
540
Fat
15g
Ingredients
ChivesCanola and Olive Oil BlendButterDillBroccoli Vegetable BaseAsparagusBlack PepperCornLemon ZestPeasKosher SaltShallotArborio RiceTarragonRicotta CheeseGreen OnionWhite WineItalian ParsleyFava BeansParmesan Cheese
Reviews
4.0
Based on 363 reviews
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
You can find Larry and Marc Forgione’s meals in...